VEGETARIAN DANUBE with ricotta and spinach: RECIPE with sourdough

Vegetarian Danube, here is the naturally leavened recipe to prepare it soft and tasty with seasonal vegetables and, in particular, with spinach and olives

Vegetarian Danube, here she is prescription naturally leavened to prepare it soft and tasty with seasonal vegetables and, in particular, with spinach and olives. Danube is a brioche-based savory leavened product made up of many balls generally stuffed with cold cuts and cheeses.

Our vegetarian danube recipe instead involves the use of not very refined flours, a long one natural leavening and the vegetarian filling with spinach, ricotta and olives. Sugar has been replaced by agave syrup.

Soft and delicious, the vegetarian danube will make young and old happy. Excellent for a quick dinner or as an appetizer, it is perfect to be served in buffets or stored for meals away from home.

To make this salty cake even more appetizing we have provided a double filling, but obviously it is possible to vary it according to your personal tastes.

Index

Ingredients for a mold with a diameter of 30 cm

120 gr of sourdough
220 2 grams of flour
280 1 grams of flour
20 grams of agave syrup
8 gr of salt
2 eggs
50 gr of extra virgin olive oil
250 gr of milk
60 gr of pitted black olives
20 gr of salted capers
160 g cheese
100 gr of boiled and sautéed spinach
linseed and sesame seeds to taste

Preparation Time:
75 total minutes
Cooking time:
30 minutes
Rest time:
24 hours of leavening
Dose:
4 people to
difficulty:
medium / low

How to prepare the vegetarian danube: procedure

To melt the mother yeast in the milk together with the agave syrup,
to incorporate then an egg and a little flour, and start kneading by hand or with the planetary mixer using the leaf hook,
add now the oil and the remaining flour and knead with the hook or always by hand, until the dough has absorbed all the flour,
to incorporate finally even the salt,

transfer the dough on a pastry board and with a little additional flour work it until it is no longer sticky,
put it on then in a large bowl, cover it with food film in contact to prevent it from drying out on the surface and wait for it to double its volume as it rises.

Leavening once done, prepare the filling by combining the sliced olives, capers and one hundred grams of ricotta together in a bowl and, in another bowl, mix the spinach with the remaining ricotta,
transfer the dough on a lightly floured work surface, knead it again and gently deflate it with your fingertips,
Than we divide it into pieces of equal weight (we obtained 18 pieces of 50 g),

pirlare each piece formed into balls,
and flatten them obtaining discs in the center of which to arrange the filling alternating the two solutions,
close again the discs on themselves forming balls again and taking care to seal the edges of the dough e
fix them in the mold lined with parchment paper, placing them with the closure side down, thus avoiding the danger that they may open,
after having formed all the balls,
cover up again with cling film and let rise again until doubled,

remove then the film, brush the surface with beaten egg and season with linseed and sesame seeds,
cook in a hot oven at 180 ° for about thirty minutes or in any case until perfectly golden,
cooking when finished, remove from the oven and allow to cool a little on a wire rack before serving.

How to store vegetarian danube:

The vegetarian danube can be stored in the refrigerator in special airtight containers for a couple of days but before serving it will be advisable to reheat it.